8 red potatoes, diced
3 hard-boiled eggs, chopped
1 cup mayonnaise, or to taste
1/2 red onion, minced
1/4 cup spicy brown mustard
4 teaspoons sweet pickle relish
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh dill
1 pinch ground black pepper
1 pinch paprika
Place potatoes into a large pot and cover with salted water; bring to a boil.
Reduce heat to medium-low and simmer until tender, about 20 minutes.
3. Drain potatoes and run under cold water to cool.
4.Mix potatoes, eggs, mayonnaise, onion, brown mustard, pickle relish, parsley, dill, black pepper, and paprika together in a bowl until evenly coated. Be careful not to cream the potatoes, keep the integrity of the diced cubed shape.
5.Chill potato salad in the fridge for an hour and then enjoy and serve.